scholarly journals Maternal Decisions on Portion Size and Portion Control Strategies for Snacks in Preschool Children

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3009
Author(s):  
Sophie Reale ◽  
Colette Marr ◽  
Joanne E. Cecil ◽  
Marion M. Hetherington ◽  
Samantha J. Caton
Keyword(s):  
Food Packaging ◽  
Visual Cues ◽  
Control Strategies ◽  
Structured Interview ◽  
Portion Size ◽  
Situational Influences ◽  
Snack Foods ◽  
Portion Control ◽  
Portion Sizes ◽  
Child Centered

Caregivers are responsible for the type and amount of food young children are served. However, it remains unclear what considerations caregivers make when serving snacks to children. The aim of the study was to explore mothers’ decisions and portion control strategies during snack preparation in the home environment. Forty mothers of children aged 24–48 months participated in the study. Mothers prepared five snack foods for themselves and their child whilst verbalizing their actions and thoughts. Mothers were then asked about their portion size decisions in a semi-structured interview. Transcripts were imported into NVivo and analyzed thematically. Three key themes were identified: (1) portion size considerations, (2) portion control methods, and (3) awareness and use of portion size recommendations. Transient, food-related situational influences influenced mothers and disrupted planning and portion control. Food packaging and dishware size were used as visual cues for portion control; however, these vary widely in their size, thus emphasizing mothers’ uncertainty regarding appropriate portion sizes. Mothers called for portion size information to be accessible, child-centered, and simple. These findings reveal multiple considerations when deciding on the correct snack portion sizes for children. These decisions are complex and vary across situations and time, and according to the types of snacks offered.

scholarly journals Comparing the portion size effect in women with and without extended training in portion control: A follow-up to the Portion-Control Strategies Trial

Appetite ◽  
2018 ◽  
Vol 123 ◽  
pp. 334-342 ◽  
Author(s):  
Faris M. Zuraikat ◽  
Liane S. Roe ◽  
Christine E. Sanchez ◽  
Barbara J. Rolls
Keyword(s):  
Size Effect ◽  
Control Strategies ◽  
Portion Size ◽  
Portion Control ◽  
Extended Training

scholarly journals A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

2019 ◽  
Vol 78 (2) ◽  
pp. 91-114 ◽  
Author(s):  
Eva Almiron-Roig ◽  
Ciaran G Forde ◽  
Gareth J Hollands ◽  
M Ángeles Vargas ◽  
Jeffrey M Brunstrom
Keyword(s):  
Size Effect ◽  
Portion Size ◽  
Food Level ◽  
Food Labels ◽  
Eating Rate ◽  
Individual Level ◽  
Portion Control ◽  
Environment And Health ◽  
Portion Sizes ◽  
Challenges And Opportunities

Abstract Although there is considerable evidence for the portion-size effect and its potential impact on health, much of this has not been successfully applied to help consumers reduce portion sizes. The objective of this review is to provide an update on the strength of evidence supporting strategies with potential to reduce portion sizes across individuals and eating contexts. Three levels of action are considered: food-level strategies (targeting commercial snack and meal portion sizes, packaging, food labels, tableware, and food sensory properties), individual-level strategies (targeting eating rate and bite size, portion norms, plate-cleaning tendencies, and cognitive processes), and population approaches (targeting the physical, social, and economic environment and health policy). Food- and individual-level strategies are associated with small to moderate effects; however, in isolation, none seem to have sufficient impact on food intake to reverse the portion-size effect and its consequences. Wider changes to the portion-size environment will be necessary to support individual- and food-level strategies leading to portion control.

scholarly journals Comparison of consumed portion sizes and serving sizes in UK energy dense snack foods

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Holly Rippin ◽  
Jayne Hutchinson ◽  
Jo Jewell ◽  
Joao Breda ◽  
Janet Cade
Keyword(s):  
Portion Size ◽  
Food Groups ◽  
Major Health Problem ◽  
Pack Size ◽  
Snack Foods ◽  
Size Information ◽  
Main Food ◽  
Portion Sizes ◽  
Serving Sizes ◽  
Serving Size

AbstractObesity is a major health problem facing the European population; over two thirds (67%) of UK adult men and 58% women are overweight or obese (1). The positive association between on-pack serving-size and food intake is known as the ‘portion size effect’. However, although direct links with obesity remain unproven, evidence suggests that limiting consumed portion size contributes to reduced energy intake and therefore reduced weight gain (2). UK portion size guidance is outdated and evidence suggests that on-pack serving-sizes have increased in some energy-dense foods (3). This study explores consumed portion sizes and on-pack serving-sizes in popular energy, fat and sugar-dense foods.The UK National Diet & Nutrition Survey 2008–2014 (n = 2377) dataset was used to identify commonly consumed energy, fat and sugar-dense foods. Data was analysed for adults aged 19–64y (excluding under-reporters) for consumed portion sizes, and a commercial product database of major UK retailer and manufacturer data provided serving-sizes. Commonly consumed energy, fat and sugar-dense food groups were split into 45 product-based subgroups. Means of consumed portion size and on-pack serving-size were calculated and compared and nutrition per 100 g and per serve was explored.Just 57% products had serving-size details, whereas 97% had pack-size information; Chocolate had the least products with serving-size information (35%). Lack of on-pack serving-size guidance is therefore a widespread issue, particularly in some energy-dense snack foods. Serving-size ranges were wide and varied across food groups. Consumed portion sizes were significantly higher than on-pack serving-size in all main food groups and most subgroups. The greatest difference between consumed portion size and on-pack serving-size was Crisps (44%), and within this, ‘popcorn’ (151%). There is a real need for policies aimed at setting product pack and serving-sizes that help individuals consume smaller portions. However, further consideration is needed on how consumers understand on-pack serving-size messaging, front-of-pack labelling and pack size.Serving-size was unavailable for many products. However, where available, consumed portion sizes were higher than on-pack serving-size in all main food groups and most subgroups. These results could inform updated portion size guidance of energy-dense foods. Further work is needed to clarify whether smaller serving and pack sizes would lead to lower total consumption and energy/nutrient intake.

Can Visual Cues to Portion Size Reduce the Number of Portions of Consumed? Two Randomized Controlled Trials

2020 ◽  
Author(s):  
Deirdre A Robertson ◽  
Ciarán Lavin ◽  
Peter D Lunn
Keyword(s):  
Randomized Controlled Trials ◽  
Effect Size ◽  
Visual Cues ◽  
Portion Size ◽  
Controlled Trials ◽  
Snack Foods ◽  
Randomized Controlled ◽  
Main Effect ◽  
Households With Children ◽  
Unhealthy Snacks

Abstract Background Since 1950, the portion size of many snack foods has more than doubled and obesity rates have tripled. Portion size determines energy intake, often unwittingly. Purpose This paper tests whether salient visual cues to portion size on the packaging of high fat, sugar, or salty (HFSS) snacks can reduce consumption. Methods Two preregistered randomized controlled trials (N = 253 and N = 674) measured consumption in a lab and the home environment. Cues were salient, labeled stripes that demarcated single portions. Participants were randomized to cue condition or control. Consumption was measured without awareness. Results The main preregistered effect of the visual cue was not statistically significant. There was some variation by subgroup. In Study 1, men were more likely to eat the whole can of potato chips than women but significantly reduced consumption when visual cues were on the pack. The effect size was large: the number of men eating more than the recommended portion fell by 33%. Study 2 monitored household consumption of chocolate biscuits (cookies) sent to family homes in gift packs. Again, the main effect was nonsignificant but there was significant subgroup variation. When the person receiving the biscuits was female, households were more likely to eat more than the recommended portion per person per day, but less likely when the visual cues were displayed. The gender of the eaters was not known. The effect size was again large: the number of households eating more than the recommended portion fell by 26%. Households with children were also less likely to open packs with visual cues compared to control packs. Both studies recorded significant increases in the likelihood of observing serving size information, together with confusion about what it means. Conclusions The studies offer some evidence that salient visual cues could play a role in tackling the high consumption of unhealthy snacks, but the effects are confined to specific subgroups and warrant further investigation.

scholarly journals Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1978
Author(s):  
M. Angeles Vargas-Alvarez ◽  
Santiago Navas-Carretero ◽  
Luigi Palla ◽  
J. Alfredo Martínez ◽  
Eva Almiron-Roig
Keyword(s):  
Weight Loss ◽  
Weight Status ◽  
Meta Analysis ◽  
Portion Size ◽  
Portion Control ◽  
Portion Sizes ◽  
Per Se ◽  
Weight Loss Interventions ◽  
Serving Sizes ◽  
The Impact

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006–2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = –0.22; 95%CI: –0.38, –0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = –0.48; 95%CI: –0.72, –0.24; 8 comparisons) and consumed amounts/energy (d = –0.22; 95%CI: –0.39, –0.05, 9 comparisons), but not by reduced-size plates (d = –0.03; 95%CI: –0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = –0.20; 95%CI: –0.37, –0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

scholarly journals Acceptability and potential effectiveness of commercial portion control tools amongst people with obesity

2016 ◽  
Vol 116 (11) ◽  
pp. 1974-1983 ◽  
Author(s):  
Eva Almiron-Roig ◽  
Angélica Domínguez ◽  
David Vaughan ◽  
Ivonne Solis-Trapala ◽  
Susan A. Jebb
Keyword(s):  
Weight Control ◽  
Ease Of Use ◽  
Portion Size ◽  
Perceived Effectiveness ◽  
Obese Adults ◽  
Portion Control ◽  
Portion Sizes ◽  
Professional Contact ◽  
Weight Loss Programme ◽  
The Impact

AbstractExposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7–12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3·7–4·4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P>0·32 for all comparisons); 55 % of participants used the CS on most days v. 21 % for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.

scholarly journals Determinants of Portion Size in Children and Adolescents: Insights from the UK National Diet and Nutrition Survey Rolling Programme (2008–2016)

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2957 ◽  
Author(s):  
Pam Blundell-Birtill ◽  
Marion M. Hetherington
Keyword(s):  
Children And Adolescents ◽  
Multilevel Models ◽  
High Energy ◽  
Time Of Day ◽  
Overweight And Obesity ◽  
Portion Size ◽  
Nutrition Survey ◽  
Snack Foods ◽  
Portion Sizes ◽  
The Uk

Large portion sizes have been identified as contributing to overweight and obesity, particularly in children and adolescents. This study examined predictors of portion sizes of high energy snack foods eaten by children aged 1.5–18 years. Specifically, we examined whether portion sizes were adjusted for age, and what external features of the environment might be linked to large portion sizes. Portion sizes were derived from four-day food diaries that form the UK National Diet and Nutrition Survey. Diaries from 5942 children were examined and multilevel models were used to discover whether age, gender, location, time of day, household income, and watching TV while eating predicted portion sizes of savoury snacks, chocolate, confectionery and biscuits. Portion sizes of all the target foods were predicted by age. Boys had larger portions, and portion sizes were larger when target foods were consumed later in the day. Portion sizes were larger outside the home, for example in leisure venues, but the target foods were eaten more frequently in the home. As dietary patterns change to include more snack intake outside the home, these locations could be an important space to target for interventions for portion control.

scholarly journals Analysis of the National Adult Nutrition Survey (Ireland) and the Food4Me Nutrition Survey Databases to Explore the Development of Food Labelling Portion Sizes for the European Union

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 6 ◽  
Author(s):  
Michael Gibney ◽  
Aifric O’Sullivan ◽  
Albert Flynn ◽  
Janette Walton ◽  
Hannelore Daniel ◽  
...  
Keyword(s):  
European Union ◽  
Survey Data ◽  
Portion Size ◽  
Food Labelling ◽  
Food Diary ◽  
Nutrition Survey ◽  
Portion Sizes ◽  
Food Portion ◽  
Food Portion Size ◽  
The Eu

The present study set out to explore the option of developing food portion size for nutritional labelling purposes using two European Union (EU) dietary surveys. The surveys were selected as they differed in (a) methodologies (food diary versus food frequency questionnaire), (b) populations (Irish National Adult Nutrition Survey (NANS) versus a seven-country survey based on the pan EU study Food4Me), (c) food quantification (multiple options versus solely photographic album) and (d) duration (4 consecutive days versus recent month). Using data from these studies, portion size was determined for 15 test foods, where portion size was defined as the median intake of a target food when consumed. The median values of the portion sizes derived from both the NANS and Food4Me surveys were correlated (r = 0.823; p < 0.00) and the mean of the two survey data sets were compared to US values from the Recognized as Customarily Consumed (RACC) database. There was very strong agreement across all food categories between the averaged EU and the US portion size (r = 0.947; p < 0.00). It is concluded that notwithstanding the variety of approaches used for dietary survey data in the EU, the present data supports using a standardized approach to food portion size quantification for food labelling in the EU.

scholarly journals Can front-of-pack labels influence portion size judgements for unhealthy foods?

2018 ◽  
Vol 21 (15) ◽  
pp. 2776-2781 ◽  
Author(s):  
Zenobia Talati ◽  
Simone Pettigrew ◽  
Bridget Kelly ◽  
Kylie Ball ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Personal Computer ◽  
Daily Intake ◽  
Portion Size ◽  
Star Rating ◽  
Traffic Lights ◽  
Product Categories ◽  
Portion Sizes ◽  
Daily Intake Guide

AbstractObjectiveBy clearly conveying the healthiness of a food, front-of-pack (FOP) labels have the potential to influence the portion size considered appropriate for consumption. The present study examined the how the Daily Intake Guide (DIG), Multiple Traffic Lights (MTL) and Health Star Rating (HSR) FOP labels affect judgements of appropriate portion sizes of unhealthy foods compared with when no FOP label is present.DesignRespondents viewed mock packages of unhealthy variations of pizzas, cookies, yoghurts and cornflakes featuring the DIG, MTL, HSR or no FOP label, and indicated the portion size they believed should be eaten of each food on a single occasion.SettingThe survey was completed on the respondent’s personal computer.SubjectsA total of 1505 Australian adults provided 4166 ratings across 192 mock packages relating to four product categories: pizza, yoghurt, cornflakes and cookies.ResultsCompared with no FOP label, the HSR resulted in a small but significant reduction in the portion size selected as appropriate for consumption of pizzas and cornflakes (P<0·05). The MTL resulted in smaller portions of cornflakes being selected compared with no FOP label (P<0·05).ConclusionsRespondents perceived smaller portion sizes as appropriate for some, but not all, of the foods tested when FOP labels with more interpretative formats (HSR, MTL) appeared on-pack compared with no FOP label. No effect was found for the less interpretive FOP label (the DIG). Interpretive FOP labels may have the potential to influence portion size judgements, albeit at modest levels.

scholarly journals Food Safety and Employee Health Implications of COVID-19

2021 ◽  
Author(s):  
Aljosa Trmcic ◽  
Elizabeth Demmings ◽  
Kalmia Kniel ◽  
Martin Wiedmann ◽  
Samuel David Alcaine
Keyword(s):  
Food Safety ◽  
Food Supply ◽  
Food Industry ◽  
Food Packaging ◽  
Control Strategies ◽  
Epidemiological Data ◽  
Control Culture ◽  
Safety Risks ◽  
The Face ◽  
Effective Program

The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

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